Panforte

1. 1

   Preheat oven to 300F.

2. 2

   Line springform pan with parchment, using a round for bottom and a strip for side.

3. 3

   Butter paper well and dust with cocoa powder, knocking out excess.

4. 4

   Whisk together flour, spices, salt, and 4 teaspoons cocoa in a large bowl, then stir in nuts and fruit.

5. 5

   Bring sugar and honey to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil without stirring until thermometer registers 238 to 240F, about 2 minutes.

6. 6

   Immediately pour honey over fruit mixture and quickly stir until combined (mixture will be very thick and sticky).

7. 7

   Quickly spoon mixture into springform pan, spreading evenly with back of spoon.

8. 8

   Dampen your hands and press mixture firmly and evenly into pan to compact as much as possible.

9. 9

   Bake in middle of oven until edges start to rise slightly and become matte, 50 to 55 minutes.

10. 10

    Cool panforte completely in pan on a rack, then remove side of pan and invert, peeling off paper.

11. 11

    If making ahead, wrap panforte (see cooks' note, below).

12. 12

    To serve, cut with a serrated knife into small pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.